Last night as I was getting ready to leave work, I briefly glanced outside and was shocked to see a sheet of white pouring down from the sky. It was a torrential downpour when I was literally running out the door to meet my friend Lisette at Madison Square Eats near the Flatiron building, which happens to be a seasonal outdoor food market. And of course I didn't have an umbrella. When I arrived at 23rd street (fully soaked) it had finally turned into a light sprinkle so we braved the elements and ate outside. I had pizza from Roberta's and Lisette had a delicious looking Korean rice bowl.
Although I don't really love the rain, there's something magical about thunderstorms in New York. I love watching everyone pop out of buildings and immediately lift up their umbrellas. From there it's a mad rush of colors and people moving. Even though it's chaotic, I love being caught up in the flush of everything and then the quiet period that happens right after the rain ends before people begin coming back out again. Even though I normally end up soaked at the end being back in my apartment afterwards and throwing off my shoes and wet clothes and curling into a blanket is exhilarating in a sense.
Key Lime Pie is one of my all time favorite desserts. It's super light and refreshing and I feel like I could eat it all day (which is a problem depending on how you look at it). I made a video below of the process so feel free to check it out! I'm still learning a lot about video but have been having fun experimenting. Please don't judge the shadows, etc - the sun moved a lot while I was doing this!
Key Lime Pie
Preheat oven to 350 degrees F. Mix graham crumbs, sugar and salt in a medium bowl and butter and coconut oil. Mix until crumbs are evenly coated and sticking together. In a 9in pie dish, pour in crumb mixture and press into the bottom and up the sides. Bake crust until lightly browned, about 10 minutes. Set on cooling rack while and begin preparing the filling.
For the filling zest limes into a medium bowl until you have 1 1/2 tablespoons. Beat zest and egg yolks with an electric beater until pale and thick. Add sweetened condensed milk and beat until well mixed. It should be a custardly consistence. Squeeze zested limes until you have 3/4 cups juice into a separate container. Whisk lime mixture into yolk mixture until combined. Pour into graham crust and bake for another 10 minutes. Make sure it does not brown at all on top! Let pie cool completely before you add the whipped cream topping. I put mine in the freezer to speed this up!
For the whipped cream beat cream and sugar in a small bowl until soft peaks are formed. Spread over top of chilled pie. Chill for another two hours so the pie can fully set.
- 1 1/2 cups ground graham cracker crumbs
- 3 tablespoons granulated sugar
- 1/4 teaspoon sea salt
- 4 tablespoons unsalted butter, melted
- 3 tablespoons coconut oil
- 1 1/2 tablespoons grated lime zest
- 4 large egg yolks
- 1 14-ounce can sweetened condensed milk
- 3/4 cups fresh lime juice
- 1/2 cup heavy whipping cream
- 2 tablespoons granulated sugar